Head Chef Rob Krawczyk and his Father renowned Charcuter Frank Krawczyk demonstrate the art of charcuterie, while Maître D’ Derek Moloney shares his knowledge of all things Gin.
As part of the 2016 Boyne Valley Food Series , Brabazon Restaurant at Tankardstown recently held an event with the slightly irreverent name of ‘The Father, The Son and The Spirit of Gin’. Where Head Chef Rob Krawczyk and his father renowned Charcuter Frank Krawczyk, a founder of the West Cork Slow Food movement, relayed their collective skills for all types of meat whilst Maître D’ Derek Moloney although not a trained expert in Gin, but a truly devoted (quote) ‘Gin Head’ (unquote), shared some of his self-taught knowledge to add an extra dimension to this wonderful line up.
The night was a great success and the beautiful evening added to its favour as guests enjoyed the evening sunshine on Brabazon Terrace. Guests were greeted with cocktails on arrival, Gin based of course, ‘Tankardstown 75’, the recipe of Brabazon Restaurant’s Maître D’ Derek.
Rob and his father Frank then took to the podium and began their talk on Charcuterie, discussing a bit about its history and how they both became interested in the ancient cooking method. Smoking, Salting, Curing just some of the way to preserve meats, Frank demonstrated how to create his famous terrine, whilst Rob not to be outdone, create a wonderful salami using herbs from the kitchen garden on the Tankardstown Estate. The relationship between father and son was well balanced with a real passion for food and best quality natural ingredients, to entertaining with one or two small disagreements leading to some humorous banter.
Now it was Derek’s turn. Taking his position closest to where he feels secure, at the bar end of the Restaurant, he gave a brief history of Gin and discussed the various Gin varieties, their origins, how they differ, what they are based on and how best served. Meanwhile waiting staff served samples of some of the gins in discussion, from the old to the very new on the market, Jensen’s Old Tom Gin and Berthas Revenge of Ballyvolane House, in Co Cork.
As Derek wrapped up his talks, Frank began to carve a previously cured leg of ham, which Rob cured for 18 months. This was sampled by guests along with platters of various cured meats from Chef’s Smokehouse and home baked breads made with flour milled at nearby Martry Mill which were laid out on sharing platters. Lastly, guests were given a ‘Tom Collins’ classic gin cocktail and were free to enjoy the rest of the night as they wish.
Head Chef Rob Krawczyk and his team have really brought food to the fore at Tankardstown, sourcing seasonal food locally wherever possible, including as close as their very own walled kitchen garden and from the resident hens! Rob also introduced the smokehouse to Tankardstown were he completes his charcuterie. Having earned the title of Best Chef in Leinster, Rob, seeks to retain his title in 2016 and is very active in the Eurotoques, a renowned group of Chefs across Europe championing the slow food movement.
The Boyne Valley Food Series continues over the next few months with a wonderful variety of events taking place throughout Meath and Louth. Our next Food Series event is ‘A Taste of the Estate’ which will take place on Thursday July 21st where Rob will base his tasting menu on produce from the walled kitchen garden and poly tunnels wherever possible, priced at €50 per person including a drink on arrival. To book contact Tankardstown here.
On normal evening in Brabazon, Wednesday through to Sunday, along with the choice of an a la carte menu or Chef’s Tasting Menu, guests can now select from a variety of one of the well-established gin labels or one of the more recent craft Gins distilled in Ireland. Working with the botanical link between the Gin & the Charcuterie, this is a delicious pairing for the discerning palate. The Gin is served as requested or as suggested by its creator whilst the meats are served on small boards crafted from a storm fallen tree last year on the Tankardstown Estate.